Just a place for family and friends to come together to share words of encouragement, hope, and uplifting thoughts.
Saturday, August 11, 2012
Pearls for the Soul
Friday, August 10, 2012
The One Thing We Can Change
This may shock you, but I believe the single most significant decision I can make on a day-to-day basis is my choice of attitude.A wise man is strong, and a man of knowledge increases power. Proverbs 24:5
It is more important than my past, my education, my bankroll, my successes or failures, fame or pain, what other people think of me, or say about me, my circumstances, or my position.
The attitude I choose keeps me going or cripples my progress. It alone fuels my fire or assaults my hope.
When my attitudes are right, there's no barrier too high, no valley too deep, no dream too extreme, no challenge too great for me.
Yet we must admit that we spend more of our time concentrating and fretting over the things that can't be changed than we do giving attention to the one that we can change---our choice of attitude.
Thursday, June 28, 2012
Sunday, February 26, 2012
The Story of the Praying Hands
Finally, Albert rose and wiped the tears from his cheeks. He glanced down the
Saturday, February 18, 2012
Chicken Noodle Soup

Recipe courtesy Tyler Florence Prep Time:2 hr
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts
Good-bye to Margie
Sisters are Forever Friends
Each morning when the day begins
When other friendships fade or end
Seasons come and seasons go
Summer rains turn into snow
But no matter where you live or how far you go
Sisters are forever
-Ashley Rice
Tuesday, August 16, 2011
Black Bottom Cheesecake
Alone in the Gap
Friday, September 24, 2010
Giving is Godlike
By Charles R. Swindoll John 3:16
Shortly after World War II, the saddest sight for American soldiers who were picking up the pieces in ravaged Europe, was that of little orphaned children starving in the streets of those war-torn cities.
One soldier driving along in his jeep spotted a little lad with his nose pressed to the window of a pastry shop. Inside the cook was kneading dough for a fresh batch of doughnuts. The hungry boy stared in silence, watching every move. The soldier pulled his jeep to the curb and got out to slip over to the boy's side. Through the steamed-up window he could see the mouth-watering morsels as they were being pulled from the oven, piping hot. The boy salivated and released a slight groan.
The soldier's heart went out to the orphan. "Son . . . would you like some of those?" The boy was startled. "Oh, yes, would I!" The American stepped into the shop, bought a dozen, put them in a bag and walked back to where the lad was standing in the foggy cold of the London morning. He smiled, held out the bag, and said simply: "Here you are."
As he turned to walk away, he felt a tug on his coat. The soldier looked back and heard the child ask quietly: "Mister . . . are you God?" We are never more like God than when we give.
Excerpted from Day by Day with Charles Swindoll, Copyright © 2000 by Charles R. Swindoll, Inc. (Thomas Nelson Publishers). All rights reserved worldwide. Used by permission.
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